Rice Vermicelli Bowls with Bok Choy and Adzuki Beans

This scrumptious one-pot recipe is packed to the brim with fresh ingredients to create a soupy noodle dish that’s similar to Vietnamese pho. A simple veggie broth is elevated with the addition of garlic, ginger, and crushed red pepper to really turn up the slurpability of the vermicelli noodles. Umami-rich enoki mushrooms and earthy bok choy get delightfully tender in the warm broth, while nutrient-dense tofu and slightly sweet adzuki beans add heft to the delicate noodles. If you’re a fan of spicy food, add a drizzle of sriracha just before serving and enjoy!

Ingreadient:

• 1 32-oz. carton low-sodium vegetable broth
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• ¼ teaspoon crushed red pepper
• 3 to 4 heads baby bok choy, roughly chopped (1 lb. total)
• 1 15-oz. can no-salt-added aduki beans, rinsed and drained (1½ cups)
• 1 cup matchstick-cut red bell pepper
• ½ of a 14-oz. package lite firm tofu, drained, cut into ¼-inch cubes
• 1 tablespoon miso paste, mixed with 2 tablespoons water
• 1 8-oz. package dry thin brown rice noodles (rice vermicelli), broken
• 4 oz. fresh enoki mushrooms
• ¼ cup bias-sliced scallions
• ¼ cup shredded radishes
• ¼ cup thinly sliced fresh Thai basil
• 2 teaspoons black sesame seeds
• Sriracha sauce (optional)

Directions :

1. In a large pot combine broth, garlic, ginger, crushed red pepper, and 2 cups water. Bring to boiling. Stir in bok choy, beans, bell pepper, and tofu. Reduce heat. Simmer 2 minutes or until bok choy is tender.
2. Stir in miso paste. Turn off heat. Stir in noodles, mushrooms, and scallions. Let stand 3 to 5 minutes or until noodles are softened. Spoon into bowls and top with radishes, basil, and sesame seeds. If desired, serve with sriracha sauce.